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Influence of grape seed phenolic compounds on thermal stability of frying oils [electronic resource].

By:

Basuny, Amaoy M. M

Language: English Summary language: Arabic Description: p.65-78Other title:

تأثير المركبات الفينولية لبذور العنب على الثبات الحرراى لزيوت التحمير [Added title page title]

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Egyptian journal of food science, 2004 v.32 (1-2) [electronic resource].

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In: Egyptian Journal of Food Science, 2004 v.32 (1-2)Summary: The effects of grape seed phenolic compounds 00 quality charneteristics of a blend of sunflower. cottonseed oil during deep-fat frying (at 180°C) of potato chips for 4hJday for 5 days in five systems were detennined in this study. The systems used were a blend of sunflower: cotton seed oils (1:1 v/v) without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), and 200, 400 and 800 ppm grape seed polyphenols. Analysis was carried out daily after frying to follow up the deterioration the occurred in the oil.

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The effects of grape seed phenolic compounds 00 quality charneteristics of a blend of sunflower. cottonseed oil during deep-fat frying (at 180°C) of potato chips for 4hJday for 5 days in five systems were detennined in this study. The systems used were a blend of sunflower: cotton seed oils (1:1 v/v) without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), and 200, 400 and 800 ppm grape seed polyphenols. Analysis was carried out daily after frying to follow up the deterioration the occurred in the oil.

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